All personnel need to respect the quiet needed in the kitchen & expo

area. **1. Monitor Stainless shelf** - Lower shelves - Condiment

refrigerator - Shelves on wall behind station - Expo area needs to be

clean and organized **2. Restock and fill condiments and baskets and all

to go items** - Soup underliers - small plates with bev napkins - Fill,

rotate and date all condiments IE; dressings, sour cream, salsa,

ECT\... - Fill baskets with checkered paper - If any products are

running low or out write them on dry erase board **3. Act as liaison

between chef and servers/bartenders** - Address issues Chef might have

to FOH staff - Fix mistakes on tickets by clarifying with FOH staff

needs - Convey out of stock or low counts on items to ALL FOH staff **4.

Deliver food to tables/bar** - Stab tickets once completed - Supply

guests with additional needs IE; extra plates, napkins, condiments,

ECT\... - Inform FOH staff if guests needs additional drinks, food

items, sides, ECT\... - Return to expo line ASAP **5. Chef Dave is in

charge of the kitchen and the food runner is considered BOH** -

Depending on business levels acting supervisor may have you clock out

before your scheduled shift ends alternatively you could be asked to

stay longer that scheduled - Stay busy even during slow periods - Clean,

restock your station - Clean the downstairs of crazy horse - Sweep and

wipe tables in downstairs of crazy horse **6. End of shift** - Wipe down

all counters and shelves in expo station - Sweep and mop floor of expo

area - Bring out trash - Check with active supervisor before clocking

out **In the absence of Food and Beverage director, the Chef is acting

supervisor in charge of all food and beverage operations.**

Berkshire East Mountain Resort

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Food Runner